Quinoa, chickpeas and pistachios add protein and healthy fat to this seasonal kale salad, making it a favourite side dish or healthy vegetarian main meal.
Ingredients:
- 2 cups cooked quinoa
- 2 cups chopped kale (ribs removed)
- 1 15 ounce can garbanzo beans, drained
- 5-6 clementine oranges, peeled and sliced
- ⅓ cup chopped pistachios
- ⅓ cup pomegranate seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon fresh orange juice
- 1 garlic clove, pressed or minced
- 2 teaspoons sumac, divided
- 1 teaspoon dried mint, crushed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup chopped fresh mint
Directions:
- In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
- In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
- Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.